Stuffed mussels

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 113, total fat 6 G., saturated fats 1 G., proteins 7 G., carbohydrates 4 G., fiber 0 G., cholesterol 16 mg, sodium 243 mg, sugar 1 G.

The mussels are stuffed while still cooked and served on the shell for a delicious holiday appetizer. Be sure to separate the meat from the shell for easy eating. The filling is a light, tart salad of finely chopped vegetables with gherkins and capers in a lemon dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups dry white wine
450 g mussels, washed, remove beards
1 cucumber, diced
1/4 cup diced roasted sweet peppers
3 tablespoons extra-virgin olive oil
2 tbsp chopped red onion
2 tbsp chopped fresh parsley
2 tbsp chopped gherkins
1 tbsp chopped capers
1 tbsp. freshly squeezed lemon juice
1 hard-boiled egg white, diced

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring the wine to a simmer in a large saucepan. Add the mussels. Cover and simmer over low heat until the mussels open, 5 minutes; remove from the pan and let cool. Discard any unopened mussels.
Break off and discard the empty shell halves and separate the mussels from the other halves.

In a bowl, combine the cucumber, roasted red pepper, olive oil, red onion, parsley, gherkins, capers, lemon juice, and egg white. Season with salt and pepper. Spoon the filling over the mussels.

Categories:

recipe / Calorie content of prepared meals / Stuffed dishes / Festive dishes / Party Dishes / Appetizers / Fish appetizers / Food Network - recipes

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